Fair Trade-sensitive North Bay roaster run by two women who sell only specialty blends. Celebrity chef, Thomas Keller (of French Laundry fame) swears by the stuff and claims it as his favorite. But then restaurant chefs recommending coffee have unfortunately been like evangelists recommending science books. This is the thing that doesn't add up about Equator Estates. High cuisine restaurateurs fawn over them, and yet, IMO, their coffee quality is nothing special. Their name also never comes up as 'relevant' among the specialty coffee industry experts. They seem to have done their best work convincing those who know little about coffee in general.

As a result, some of the most overpriced and underachieving espresso in SF is served by fine dining establishments that use Equator Estate beans. After 19 examples in the city, we have to suggest that Equator Estate coffee is a prime indicator of when to skip the espresso at any given restaurant. The poor espresso quality that is so prevalent with restaurants that use their beans reflects, at a minimum, a lack of coffee savvy at these restaurants and (unlike the proactive likes of Blue Bottle or Mr. Espresso) the complete dismissal of training or consulting for the production of their espresso. This leaves one with the impression that Equator is all sales force and no support/quality control.

Having Equator beans on their own at home, they are of better quality than many of the cafés that serve them would suggest. So the gap obviously lies in the coffee preparation and delivery. Equator seems to do little if anything to see that their clients prepare their product properly.